It's October, friends! One of my favorite months of the year!
October in Philadelphia is when Fall finally kicks in in full force. Leaves are changing, the weather is crisp but still warm during the afternoon, and pumpkin spice everything is everywhere. And in my opinion, fall is the best season for baking and desserts. Pie is by far my favorite dessert in the world, with pumpkin pie and apple pie being my absolute favs. It's a challenge for me to walk passed a pumpkin pie in the supermarket without buying it. And pie for breakfast? YES PLEASE.
I was recently gifted a blender and knew immediately that I wanted to make some kind of a milkshake for you. Milkshakes are a treat that I don't indulge in too frequently, so I wanted something that felt extra special and very Fall. And this Pumpkin Pie Milkshake hits the spot.
I know there's a handful of ways to make a pumpkin milkshake, but I wanted something that really taste like pumpkin pie. We could use pumpkin pie ice cream or pumpkin pie spice or canned pumpkin, but I felt the only way to get a true crust taste was by adding the whole pie. It's a great way to use up extra pie after Thanksgiving or make sure a store-bought pie doesn't go to waste.
Pumpkin Pie Milkshake
Makes one shake
1 piece of pumpkin pie, about 3" in circumference or a 1/4 of a 12" pie
1/2 cup vanilla ice cream or 4 large scoops
1/4 cup milk
Whipped cream (optional)
Pumpkin pie spice (optional)
In a blender, add a piece of pie, ice cream, and a splash of milk. How much milk you add really depends on how thick of a milkshake you prefer. Blend until everything is combined and no giant lumps of pie crust or ice cream remain. If you are having trouble getting things blended, add more milk, turn the blender off, and stir with a large spoon. Then pulse again.
Pour into a glass, top with whipped cream and sprinkle with a tiny bit of pumpkin pie spice (or ground cinnamon). Enjoy immediately.